Preheat grill to medium. (Consider using a stove top grill for smaller portions.)
In medium to large dish, combine garlic, cilantro, cumin, paprika, salt, pepper, coconut oil and vegetable broth; add salmon and marinate. Set salmon aside to marinate until ready to cook.
Toss mixed greens, pomegranate seeds, pepitas, carrots and cucumbers and place on large serving platter or divide evenly between four salad bowls.
Serve the dressing lightly whisked on the side, or toss with the salad.
Grill salmon approximately 4 to 5 minutes per side, depending on the thickness of the filets, until they begin to flake easily.
Serve salmon over the salad and enjoy!